sf wrote:
> Whe you get tired of soup, try this one!
>
> The article was in our local fish wrap Oct. 26, 2005
>
http://sfgate.com/cgi-bin/article.cg...&sn=003&sc=701
> or
> http://tinyurl.com/8tc5f
>
> Here is the recipe
>
> Roasted Squash & Poblano Chile Enchiladas
>
> INGREDIENTS:
> 3 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes
> 1 teaspoon ancho chile powder or other mild chili powder (see Note)
> 1 tablespoon kosher salt
> 3 tablespoons olive oil, plus more for greasing pan
> 3 poblano chiles
> 1 small onion, thinly sliced
> 12 corn tortillas
> 3 cups canned enchilada sauce
> 3 1/2 cups grated Monterey Jack cheese
> Sour cream and guacamole
>
> INSTRUCTIONS:
> Preheat the oven to 400°.
> Toss the squash with the chile powder, salt and 2 tablespoons of the
> olive oil. Place squash on 1-2 baking sheets in a single layer and
> roast until the pieces are cooked through and have started to brown at
> the edges, around 15 minutes. The squash should still hold its shape.
> Set aside to cool.
>
> Reduce the oven heat to 350°. Meanwhile, char the poblanos over a
> grill or gas flame. (You can also use a broiler or grill pan.) Turn
> frequently as they char and blister -- it's not necessary to char
> every inch of skin. This should take about 10 minutes over a grill or
> gas flame. Seal peppers in a plastic bag for a few minutes and let
> them steam. Remove the chiles from the bag. Remove the charred
> skins, the seeds and inner membrane and slice the flesh into thin
> strips.
> Sauté the onion in the remaining 1 tablespoon of olive oil until soft
> and translucent. Combine with the squash and strips of poblano.
>
> Soften the tortillas in a hot, dry cast-iron skillet, about half a
> minute on each side. Stack the tortillas and keep them warm until you
> are ready to assemble the enchiladas.
>
> Lightly oil a 9-by-13-inch baking dish with olive oil. Pour about
> half the enchilada sauce into a pie plate. Dip each tortilla into the
> sauce, wiping off excess sauce along the edge of the pie tin.
>
> Place a tortilla in the prepared baking dish and fill with a heaping
> 1/2 cup of the squash mixture and 1/4 cup of the cheese. Roll the
> enchilada and place it seam side down. Continue filling and rolling
> until all the tortillas are used. Pour the remaining sauce over the
> enchiladas and sprinkle with the remaining cheese.
>
> Bake until hot and bubbly, 30-35 minutes. Serve with sour cream and
> guacamole.
> Serves 6-8

Sounds great! I'll have to hunt down some poblanos... I never see a great
pepper selection at my grocery store.

Jill